Simple Chicken & Rice Soup

Simple Chicken & Rice Soup

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From: Diabetic Living Magazine

In this simple chicken soup recipe, everything is cooked in stages in the same pot. In just 40 minutes, you'll be dishing up a hearty and flavorful bowl of chicken, vegetables, and long-grain rice, and when you're finished eating, cleanup will be a breeze.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 5 cups water
  • 12 ounces skinless, boneless chicken breast halves
  • ⅓ cup chopped onion
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • ¼ teaspoon ground pepper
  • 1 bay leaf
  • 1 (14 ounce) can reduced-sodium beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup frozen whole kernel corn
  • 1 medium green bell pepper, seeded and chopped
  • ⅔ cup uncooked long-grain rice
  • ⅓ cup chopped fresh cilantro
  • 2 teaspoons chili powder

Preparation

  • Prep

  • Ready In

  1. Combine the water, chicken, onion, salt, cumin, oregano, garlic, ground pepper, and bay leaf in a large pot. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until the chicken is no longer pink. Remove the chicken and shred into chunks.
  2. Stir in broth, undrained tomatoes, corn, bell pepper, rice, cilantro, and chili powder. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes or until rice is tender. Discard bay leaf.

Nutrition information

  • Serving size: 1⅓ cup
  • Per serving: 197 calories; 1 g fat(0 g sat); 2 g fiber; 28 g carbohydrates; 17 g protein; 97 mcg folate; 33 mg cholesterol; 4 g sugars; 665 IU vitamin A; 26 mg vitamin C; 59 mg calcium; 2 mg iron; 477 mg sodium; 285 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Folate (24% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, ½ starch, ½ vegetable

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